Process of separating the germ or germ and hull from corn and the product of such process.



HEINRICH WULKAN, or} VIENNA, AUSTRIA-HUNGARY, ASSIGNOR TO DEXTRIN AUTOMAT, GESELLSCHAFT M. B. H., or VIENNA,'AUSTRIA-HUNGARY, A CORPO- RATION OF AUSTRIA.

HULL FROM CORN AND THE PRODUCT OF SUCH PROCESS.

No Drawing.

To all whom it may concern:

Be .it known that I, HEINRICH VVULKAN, a citizen of the Empire of Austria-Hungary, residing at Vienna, in the Empire of Austria-Hungary, have invented a new and use-- ful Improvement in the Process of Separating the Germ or Germ and Hull from Corn and the Product of Such Process, of which the following is a specification.

This invention relates to a-process of sep arating the germ, or the germ and hull, from'the starchy portion of kernels of corn or maize and obtaining the starchy portion, as well as the germ, in a substantially unbroken condition; it further relates to a novel product resulting from such process; and it comprises a process of treating the whole kernel of corn With dilute acid for a period of time sujficient to soften the kernel and to substantially the germ, or the germ and hull, to the other portions of the grain, and thereafter separating the germ, or the germ and hull, from the kernel; and it further comprises the kernel thus separated and obtained in a novel form and condition, all as more fully hereinafter set forth and as claimed.

In the known processes of separating the germ from the remaining or starchy portion of the corn, the starchy kernel has been obtained either in a broken or disintegrated condition or in solution or suspension. The mechanical processes of grinding, or crushing, result in the formation of a morepr less finely ground or broken product with accompanying loss, and if the corn is first cooked or treated with steam or strong alkalis more or less of the starchy substance is modified and disintegrated and lost by solution or lixiviation.

By the process of the present invention the starchy kernel is obtained, on the other hand, in a substantially integral and unbroken condition, but nevertheless separated from the germ and hull and entirely or substantially free from fatty constituents.

I have found that if the corn is soaked in asuitable dilute acid and left in this acid for some time the kernels of the corn are softened and the adhesion of the germ and hull to the starchy portion of the kernel is sufiiciently destroyed so that separation ofv these parts from each other without injury Specification of Letters Patent. Application filed January 19, 1912. Serial No. 672,206.

'ods of separating can destroy the adhesion of Patented N .ov. 26, 1912.

may be effected, By this acid treatment not only are the kernels softened, but their brittleness is at the same time decreased. The kernels thus softened are separated into their various parts,germ, hull. and starchy kernel-by suitable treatment, as by subject ing them to slight pressure or rubbing, germ and starchy kernel being thus obtained in a substantially unbroken and integral condition.

The further separation and isolation of the starchy kernels and germs from each other can be carried out in various ways. They may, for instance,be suspended in a brine solution of a sufficient density to [ioat the germs but not the kernels; or the mixed germs and kernels can be dried and thereafter separated as by sifting; or other methbe employed.

After drying, the starchy portions of the kernels are obtained the original kernel, and freed from the germ and hull of the original corn. llloreovcr the starchy kernels are in a substantially integral and unbroken condition, thus avoiding the losses and Waste of the known processes of separating corn wherein grinding, cracking, or dissolving of the starchy material takes-place.

The separation of the starchy portion from thegerm and hull according to the present invention gives a product containing the starchy portion of the corn entirely or substantially free from any adhering or intermixed and in a state of great purity. Analysis of a representative product of the presentprocess for example, gave the following percentages.

Water 11.68% Protein 7. 94 Fat 0. O7 Carbohydrates 79. 57 Fibers 0. 39 Ashes 0.35

The invention is further illustrated by the following example: 100 kilos of corn are soaked in 125 liters of water containing about 2500 gms. of hydrochloric acid at about C. After about 36 hours the structure of the corn is sufficiently loosened so that the three parts of the corn,-the

fat or oily constituents,

in much the shape offrom the starchy chloric acid to soften the same,

hulk-can be separated from each other. This is effected by pressmg, or by passing the corn between rollers suitably adjusted, after which the germs and kernels, before or after drying, are further separated by means of a brine solution, as above indicated, or other mechanical processes or apparatuses. The germs and kernels may finally be dried to remove part or all of their contained moisture.

The process is hastened by the use of a stronger acid than that indicated, or by the use of a higher temperature, but'the temperature should not be suflicientto materially disintegrate the starchy portion of the kernel. Also other acids than hydrochloric may be used, as sulfuric, etc. A somewhat longer treatment is necessary for old and dry corn than for new and softer corn. The soaking liquor may be used over again, for treating further amounts of corn, or it maybe mixed with a fresh amount of liquor and then again used. The kernels taken from the soaking liquor are then Washed with water until reasonably free from acid and the wash liquors containing soluble matter may be utilized for feeding purposes after neutralizing and suitable concentration.

Corn from which the hulls have been already removed may be treated according to the process of the present invention and the germs and starchy portions of the kernels separated as above indicated.

I claim:

1. The process of separating the germ from the starchy kernel of corn which comprises soaking the corn in dilute acid to soften the same, and separating the'germ from the kernel by a pressure insufiicient to materially disintegrate the starchy kernel.

2. The process of separating the germ kernel of corn which comprises soaking the corn in dilute acid until the adhesion of the germ to the starchy kernel is substantially destroyed, and separating the germ from the kernel without materially breaking up the starchy portion.

3. The process of separating the germ from the starchy kernel of corn which comprises soaking the corn in dilute hydroand separatmg thegerm from the kernel by pressure insufficient to materially disintegrate the starchy kernel.

4. The process of separating the germ from the starchy kernel of corn'which com.-

kernel, germ and but somewhat prises soaking the corn in dilute hydrochloric acid until the adhesion'of the germ to the kernel is substantially destroyed, and separating the germ from the kernel without materially breaking up the starchy portion. i I

5. The process of separating the germ and hull from the starchy portion of corn which comprises soaking the corn in a dilute acid to soften the same, and separating the germ and hull from the kernel by a pressure insufficient to materially disintegrate the starchy kernel. I

6. The process of separating the germ and hull'from the starchy portion of corn which comprises soaking the corn in a dilute acid until the adhesion of the germ and hull to the starchy kernel is substantially destroyed, and separating the germ and "hull from the kernel without materially breaking. up the starchy portion. 1

7. The process of separating the germ and hull from corn which comprises soaking the corn in dilute hydrochloric acid to soften the same, and separating the germ and hull from the kernel by a pressure insuflicient to materially disintegrate the starchy kernel.

8. The process of separating the germ and hull from the starchy kernel of corn which comprises soaking the corn in dilutehydrochloric acid until the adhesion of the germ and hull to the starchy .kernel is substantially destroyed, and separating the germ and hull from the starchy kernel without materially breaking up the starchy kernel.

9. As a new product the starchy portions of kernels of cornwhich has been treated with dilute acid, said starchy portions being in much the shape of the original kernels, substantially integral and unbroken, and free from hulls and germs, and containing less than one-tenth per cent. of oil or fat.

10. As a new product the starchy portions of kernels of corn which has been treated with dilute acid, said starchy portions be ing in much the shape of the original kernels flattened, substantially integral and unbroken, and free from hulls and germs, and substantially freefrom oil and In testimony my hand in the presence whereof have hereunto set of two subscribing witnesses. 1

- HEINRICH WULKAN.

Witnesses:

,GUs'rAv LEDERER,

ADA MARIA BE ER. 

